This easy Stove Top Stuffing meatloaf combines ground beef with seasoned stuffing mix for a tender, juicy loaf with plenty of savory flavor. The stuffing takes the place of breadcrumbs and adds herbs and seasoning without requiring a long list of ingredients. A simple ketchup glaze caramelizes on top as the meatloaf bakes, making this a comforting dinner that’s easy enough for a weeknight.
Why You’ll Love This Recipe
- Tender and juicy: Stuffing mix helps hold moisture in the meatloaf as it bakes.
- Big savory flavor: Seasoned stuffing adds herbs and seasoning without needing lots of extra spices.
- Simple ingredients: The recipe uses familiar grocery-store ingredients that are easy to keep on hand.
- Easy preparation: Mix everything in one bowl, shape the loaf, add the glaze, and bake.
- Great comfort food: Thick slices pair naturally with mashed potatoes, vegetables, or dinner rolls.
- Good for leftovers: Extra slices can be refrigerated and reheated for an easy lunch or dinner.
Ingredients
For the meatloaf, you’ll need ground beef, seasoned Stove Top-style stuffing mix, milk, eggs, onion, Worcestershire sauce, and a few simple seasonings. A ketchup-based glaze finishes the loaf with a sweet and tangy top.
Ingredient Notes
Ground beef: An 80/20 or 85/15 blend works well because some fat helps keep the meatloaf moist while baking.
Seasoned stuffing mix: This replaces traditional breadcrumbs and contributes both structure and seasoning. If the pieces are very large, gently crush them slightly before mixing.
Milk: Milk softens the stuffing and helps create a more tender texture.
Eggs: Eggs help bind the mixture so the loaf holds together when sliced.
Onion: Finely dice the onion so it softens completely during baking and doesn’t leave large crunchy pieces.
Worcestershire sauce: A small amount adds savory depth without making the meatloaf taste strongly of Worcestershire.
Ketchup glaze: Ketchup, brown sugar, and mustard create a simple sweet-tangy topping that browns during baking.
How to Make Stove Top Stuffing Meatloaf
1. Prepare the Oven and Stuffing Mixture
Preheat the oven to 375°F. Lightly grease a 9 × 5-inch loaf pan or line a rimmed baking sheet with parchment paper if you prefer a free-form meatloaf.
Place the stuffing mix in a large mixing bowl and pour the milk over it. Let it stand for about 5 minutes, stirring once or twice, until the stuffing has softened. This prevents dry pieces of stuffing from pulling moisture from the meat while the loaf bakes.
2. Mix the Meatloaf Ingredients
Add the ground beef, eggs, diced onion, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt to the softened stuffing mixture.
Use clean hands or a sturdy wooden spoon to mix just until everything is evenly distributed. Don’t overwork the mixture; excessive mixing can make the finished meatloaf dense.
3. Shape the Meatloaf
Transfer the mixture to the prepared loaf pan and gently press it into an even loaf. Don’t pack it down tightly.
Alternatively, shape the meat mixture into a loaf approximately 9 inches long and 5 inches wide on a parchment-lined rimmed baking sheet. A free-form loaf allows more of the exterior to brown.
4. Make and Add the Glaze
In a small bowl, stir together the ketchup, brown sugar, and yellow mustard until smooth.
Spread the glaze evenly over the top of the meatloaf, covering most of the surface while leaving the sides exposed so they can brown.
5. Bake Until Cooked Through
Bake the meatloaf at 375°F for about 50–60 minutes, depending on its shape and thickness.
The glaze should look set and lightly caramelized, and the meatloaf should reach an internal temperature of 160°F in the center. Check with an instant-read thermometer inserted into the thickest part of the loaf.
6. Rest, Slice, and Serve
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting gives the juices time to settle and makes cleaner slices less likely to crumble.
Use a sharp knife to cut the loaf into thick slices. Serve warm with mashed potatoes, roasted vegetables, green beans, or another favorite comfort-food side.
Recipe Tips
- Don’t overmix the beef. Combine the ingredients only until they are evenly incorporated. Too much mixing can compress the meat proteins and produce a firmer loaf.
- Let the stuffing absorb the milk first. This gives the dry stuffing time to soften and helps distribute moisture throughout the meatloaf.
- Use moderately fatty ground beef. Very lean beef can produce a drier meatloaf. An 80/20 or 85/15 blend gives you a more tender result.
- Shape the loaf evenly. A consistent thickness helps the meatloaf cook at the same rate from end to end.
- Use a thermometer rather than relying only on time. Oven performance and loaf thickness can vary, so the center temperature is the most useful doneness check.
- Let it rest before cutting. Ten minutes of resting helps the slices hold together instead of falling apart on the plate.
- Don’t skip the glaze. The ketchup mixture adds moisture and a sweet-tangy contrast to the savory meatloaf.
Why Stuffing Works So Well in Meatloaf
Seasoned stuffing mix works much like breadcrumbs in a traditional meatloaf, but it brings additional seasoning and texture.
The stuffing absorbs the milk and juices released during baking, helping the loaf retain moisture. Because the stuffing is already seasoned, you also don’t need a complicated spice blend.
The key is to soften the stuffing before adding the beef. This keeps the finished meatloaf from having dry or chewy pockets.
Variations and Substitutions
Use ground turkey: Ground turkey can replace the beef, but choose a mixture with enough fat to avoid a dry loaf. Begin checking the internal temperature earlier because cooking time can vary.
Add shredded cheese: Mix in about 1 cup of shredded cheddar for a richer, cheesy meatloaf.
Add vegetables: Finely diced bell pepper or grated carrot can be added in small amounts. Keep the pieces small so they soften during baking.
Change the glaze: For a less sweet topping, reduce the brown sugar or use ketchup mixed with a little Worcestershire sauce instead.
Use a different stuffing flavor: A similarly seasoned stuffing mix can work, but keep in mind that the herbs and salt level will change the flavor of the meatloaf.
What to Serve With Stove Top Stuffing Meatloaf
This meatloaf fits naturally into a classic comfort-food dinner. Try serving it with:
- Creamy mashed potatoes
- Roasted green beans
- Buttered corn
- Roasted carrots
- Simple green salad
- Warm dinner rolls
For a complete plate, pair a thick slice of meatloaf with mashed potatoes and a green vegetable, then spoon a little extra glaze or pan juice over the meatloaf.
Storage and Reheating
Refrigerator
Allow leftover meatloaf to cool and refrigerate it in a covered airtight container within 2 hours. Properly refrigerated leftovers are best used within 3–4 days.
For easier reheating, store the meatloaf in individual slices rather than as one large piece.
Freezer
Meatloaf freezes well. Wrap individual cooled slices tightly in plastic wrap or freezer-safe material and place them in a freezer bag or airtight container.
For best quality, use frozen meatloaf within about 2–3 months. Thaw overnight in the refrigerator before reheating when possible.
Reheating
For individual slices, microwave at medium power in short intervals until heated through, or warm them in a covered skillet over low heat with a small splash of water.
For several slices, place them in a covered baking dish and warm in a 325°F oven until heated through. Avoid prolonged high-heat reheating, which can dry out the meat.
The Best Meatloaf Made With Stove Top Stuffing
Tender, juicy meatloaf made with seasoned Stove Top-style stuffing mix, ground beef, milk, eggs, onion, and simple seasonings, finished with a sweet and tangy ketchup glaze.
Why You’ll Love This Recipe
Stuffing mix helps hold moisture in the meatloaf as it bakes.
Seasoned stuffing adds herbs and seasoning without requiring lots of extra spices.
Familiar grocery-store ingredients make this recipe easy to keep on hand.
Mix everything in one bowl, shape the loaf, add the glaze, and bake.
Thick slices pair naturally with mashed potatoes and your favorite vegetables.
Extra slices can be refrigerated and reheated for an easy lunch or dinner.
Ingredients
- Ground beef
- Seasoned Stove Top-style stuffing mix
- Milk
- Eggs
- Finely diced onion
- Worcestershire sauce
- Garlic powder
- Onion powder
- Black pepper
- Salt
Ketchup Glaze
- Ketchup
- Brown sugar
- Yellow mustard
Large mixing bowl, sturdy spoon or clean hands, 9 × 5-inch loaf pan or rimmed baking sheet, and instant-read thermometer.
Quick Instructions
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1
Soften the Stuffing
Preheat the oven to 375°F. Pour milk over the stuffing mix and let it stand for about 5 minutes until softened.
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2
Mix the Meatloaf
Add ground beef, eggs, onion, Worcestershire sauce, garlic powder, onion powder, pepper, and salt. Mix just until evenly combined.
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3
Shape the Loaf
Transfer the mixture to a prepared 9 × 5-inch loaf pan or shape it into a free-form loaf on a parchment-lined baking sheet.
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4
Add the Glaze
Stir together ketchup, brown sugar, and yellow mustard. Spread the glaze evenly over the top of the meatloaf.
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5
Bake
Bake at 375°F for approximately 50–60 minutes. The center should reach 160°F.
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6
Rest & Slice
Let the meatloaf rest for 10 minutes before slicing. Serve warm with your favorite comfort-food sides.
Let the stuffing absorb the milk for about 5 minutes before adding the beef. This helps distribute moisture throughout the meatloaf and prevents dry or chewy pockets.
Variations
Replace the beef with ground turkey, add about 1 cup of shredded cheddar, mix in finely diced bell pepper or grated carrot, or adjust the glaze to make it less sweet.
Serving Ideas
Serve thick slices with creamy mashed potatoes, roasted green beans, buttered corn, roasted carrots, a simple green salad, or warm dinner rolls.
Storage & Reheating
Refrigerate leftovers within 2 hours and use within 3–4 days. Freeze individual slices for about 2–3 months. Reheat gently in the microwave, a covered skillet, or a 325°F oven.